Cream-Of Soup Mix

Adapted from Taste of Home

• 2 cups dry milk powder (non-instant is preferred) Dairy Free? Use rice milk powder.
• ¾ cup organic cornstarch (to avoid GMOs)
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ¼ teaspoon black pepper

1. Mix all ingredients together with a whisk.
2. Store in an airtight container.

To make into soup:

1. Combine 1/3 cup dry mix with 1 ¼ cups water in a small saucepan. Whisk until smooth.
2. On medium heat, bring to a boil.
3. Cook and stir for 2 minutes, until thick. Cool.

This amount = 1 can condensed cream-of soup.

For Cream-of Chicken Soup: use 1 ¼ cups chicken broth instead of water.

For Cream-of Mushroom Soup:  use water; add ¼ cup diced, cooked mushrooms to soup after it thickens

For Cream-of Celery Soup: use water, add ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.